Gobi 65 Recipe
Crispy cauliflower florets tossed with South Indian spices, curry leaves, and green chilies for a flavorful crunch.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cauliflower & Batter
Tadka (Tempering) & Finish
Method
Cauliflower & Batter
- 1
Prep cauliflower
Wash and cut a medium head of cauliflower into bite-sized florets. Pat dry thoroughly with a kitchen towel or let air-dry for 10–15 minutes. Removing surface moisture helps the batter stick and get crisp.
- 2
Blanch (optional for quicker cooking)
Optional: Bring a pot of water to a boil, add a pinch of salt, and blanch the florets for 1 minute, then immediately transfer to ice water to stop cooking. Drain and pat very dry. Blanching shortens fry time and ensures tender inside.
- 3
Make batter
In a large bowl, whisk together 1 cup all-purpose flour, 1/4 cup rice flour, 2 tablespoons cornstarch, and 2 tablespoons besan (if using). Add 1 tablespoon ginger-garlic paste, 1.5 teaspoons red chili powder, 1/2 teaspoon garam masala, 1/4 teaspoon turmeric, 1/4 teaspoon freshly ground black pepper and 1 teaspoon salt. Add 3/4 cup water gradually and stir to form a thick, smooth batter that coats the back of a spoon. Add 1 tablespoon lemon juice and adjust seasoning. Batter should be slightly thicker than pancake batter so it clings to florets.
- 4
Coat cauliflower
Toss the dried cauliflower florets in the batter, ensuring each piece is evenly coated. Let them sit 5–8 minutes so the batter adheres well.
Frying & Tadka
- 5
Heat oil
Pour about 3 cups vegetable oil into a heavy-bottomed deep skillet or kadai to a depth of 2–3 inches. Heat over medium-high until oil reaches 170–180°C (340–355°F) or until a small drop of batter sizzles and rises immediately.
- 6
Fry in batches
Carefully slide battered florets into the hot oil in small batches (do not overcrowd). Fry, stirring gently, until golden brown and crisp, about 4–6 minutes per batch depending on size and whether you blanched. Use a slotted spoon to remove and drain on a wire rack or paper towels. Maintain oil temperature by adjusting heat between batches.
- 7
Crisp up (double-fry optional)
For extra crunch, allow the first fry florets to rest 3–5 minutes, then return to hot oil at slightly higher temperature for 1–2 minutes to crisp further. Drain again.
- 8
Prepare tempering (tadka)
In a separate small skillet, heat 2 tablespoons oil over medium heat. When hot, add 1/2 teaspoon mustard seeds. When they start to pop, add 12 fresh curry leaves and 2 slit green chilies. Sauté for 20–30 seconds. Add 4 thinly sliced garlic cloves and cook 30–45 seconds until garlic is light golden (do not burn).
- 9
Toss fried cauliflower with tadka
Add the fried cauliflower to the tempering pan. Sprinkle 1 teaspoon crushed kasuri methi, 1/2 teaspoon chaat masala, and 1/4 teaspoon salt. Toss gently on medium heat for 1–2 minutes so the flavors coat the florets and excess oil is absorbed. Taste and adjust salt or chili as needed. Turn off heat and stir in 2 tablespoons chopped cilantro.
- 10
Serve
Transfer Gobi 65 to a serving platter. Garnish with extra curry leaves or lemon wedges if desired. Serve hot as an appetizer or snack.
